Banana Bread Recipe Almond Flour: The Moistest, Most Delicious Version EVER!

Are you craving the comforting warmth of banana bread but looking for a healthier, gluten-free option? Look no further! This almond flour banana bread recipe delivers everything you love about classic banana bread – that irresistible banana flavor, a soft, tender crumb, and a hint of sweetness – all while being naturally gluten-free and lower in carbohydrates than traditional recipes. Say goodbye to dry, crumbly gluten-free baked goods and hello to banana bread perfection. This recipe is so good, you won’t even miss the wheat!

Why This Recipe Works

This almond flour banana bread recipe isn’t just a simple substitution of almond flour for wheat flour. It’s carefully crafted to leverage the unique properties of almond flour, resulting in a truly exceptional loaf. Here’s why it works so well:

• Almond Flour’s Moisture Retention: Almond flour is excellent at retaining moisture, which is crucial for a tender banana bread. This prevents the bread from drying out, even after a few days.
• Perfect Ratio of Wet to Dry Ingredients: The balance of mashed bananas, eggs, and oil to almond flour is key to achieving the right consistency. Too much almond flour and the bread will be dense; too little and it will be too wet.
• Binding Power of Eggs: Eggs act as a binder, holding the almond flour together and providing structure to the bread. They also contribute to the bread’s richness and flavor.
• Baking Temperature and Time: A slightly lower baking temperature and longer baking time ensure that the bread is cooked through without becoming overly browned on the outside. This allows the inside to bake evenly and remain moist.
• The Magic of Mashed Bananas: Overripe bananas are essential! They provide natural sweetness, moisture, and that signature banana flavor. The riper the bananas, the better the bread will taste.

Ingredients

• 3 very ripe bananas, mashed (about 1 ½ cups)
• 2 large eggs, lightly beaten
• ⅓ cup melted coconut oil (or olive oil)
• ¼ cup maple syrup (or honey)
• 1 teaspoon vanilla extract
• 1 ¾ cups almond flour, finely ground
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup chopped walnuts or pecans (optional)
• ¼ cup chocolate chips (optional)

Instructions

1. Preheat and Prepare: Preheat your oven to 325°F (160°C). Grease and flour (with almond flour) a standard 9×5 inch loaf pan. You can also line the pan with parchment paper, leaving an overhang for easy removal.
2. Mash the Bananas: In a large bowl, mash the ripe bananas with a fork until smooth. Some small lumps are okay.
3. Combine Wet Ingredients: Add the beaten eggs, melted coconut oil (or olive oil), maple syrup (or honey), and vanilla extract to the mashed bananas. Whisk until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, baking soda, cinnamon, and salt. This ensures the baking soda is evenly distributed throughout the flour.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough bread. A few streaks of flour are okay.
6. Add Optional Ingredients: If desired, fold in the chopped walnuts or pecans and chocolate chips.
7. Pour into Pan: Pour the batter into the prepared loaf pan and spread evenly.
8. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
9. Cool: Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
10. Slice and Enjoy: Once completely cooled, slice and enjoy!

Tips for Success

Here are a few extra tips to ensure your almond flour banana bread turns out perfectly every time:

• Use Ripe Bananas: The riper the bananas, the sweeter and moister your banana bread will be. Look for bananas with plenty of brown spots.
• Don’t Overmix: Overmixing develops the gluten in wheat flour, which can lead to a tough bread. While almond flour doesn’t contain gluten, overmixing can still result in a denser texture. Mix until just combined.
• Measure Almond Flour Accurately: Spoon the almond flour into your measuring cup and level it off with a knife. Avoid scooping directly from the bag, as this can pack the flour and result in a drier bread.
• Check for Doneness: Use a toothpick to check for doneness. If the toothpick comes out with wet batter, continue baking for a few more minutes and check again.
• Let it Cool Completely: Resist the urge to slice the bread while it’s still warm. Letting it cool completely allows the crumb to set and prevents it from becoming gummy.
• Adjust Sweetness to Taste: If you prefer a sweeter banana bread, you can add an extra tablespoon or two of maple syrup or honey.
• Add a Streusel Topping: For an extra touch of sweetness and crunch, consider adding a streusel topping before baking. Combine almond flour, butter, sweetener, and cinnamon for a delicious topping.

Storage Instructions

Room Temperature: Store the cooled banana bread in an airtight container at room temperature for up to 3 days.

Refrigerator: For longer storage, wrap the bread tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to a week.

Freezer: To freeze the banana bread, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

FAQ

Can I use a different sweetener?

Yes, you can substitute the maple syrup or honey with other sweeteners like coconut sugar, brown sugar, or even a sugar-free alternative. Adjust the amount to your liking.

Can I use almond meal instead of almond flour?

Almond meal is coarser than almond flour and may result in a slightly denser texture. If using almond meal, you may need to add a tablespoon or two of milk or water to compensate for the difference in moisture absorption.

Can I add other fruits or nuts?

Absolutely! Feel free to add other fruits like blueberries, cranberries, or chopped apples. You can also add other nuts like walnuts, pecans, or macadamia nuts.

My banana bread is sinking in the middle. What did I do wrong?

A sunken middle can be caused by several factors, including overmixing, using too much liquid, or not baking the bread long enough. Make sure to measure the ingredients accurately, avoid overmixing, and check for doneness with a toothpick.

Can I make this recipe vegan?

Yes, you can make this recipe vegan by substituting the eggs with flax eggs (1 tablespoon ground flaxseed meal mixed with 3 tablespoons water per egg) and using a vegan-friendly sweetener like maple syrup.

Conclusion

This almond flour banana bread recipe is a game-changer for anyone looking for a delicious, healthy, and gluten-free treat. With its moist texture, rich banana flavor, and easy-to-follow instructions, it’s sure to become a family favorite. So, gather your ripe bananas, preheat your oven, and get ready to bake the best almond flour banana bread you’ve ever tasted! Enjoy!